Halwa Shebakia

Halwa Shebakia Recipe - A Delicious Central African Republic Treat

Region / culture: Central African Republic | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 20

Introduction

Halwa Shebakia is a traditional Moroccan pastry that is popular during special occasions such as Ramadan. These sweet and crunchy cookies are made with a combination of flour, butter, sesame seeds, and honey, resulting in a delicious treat that is perfect for satisfying your sweet tooth.

History

Halwa Shebakia has been a staple in Moroccan cuisine for centuries, with its origins dating back to the medieval times. It is believed that this recipe was created by Moroccan bakers who wanted to create a sweet treat that could be enjoyed during festive occasions. Over the years, Halwa Shebakia has become a beloved dessert in Moroccan culture and is often served during holidays and celebrations.

Ingredients

1 lb (454 g) flour
8 oz (227 g) butter
0.5 lb (227 g) sesame seeds, plus extra toasted seeds for sprinkling
0.5 tsp dry yeast, dissolved in
2 tbsp water
1 tsp turmeric
1 tsp ground cinnamon
1 cup vegetable oil
vegetable oil (for frying)
25 oz (709 g) honey

How to prepare

Using a food processor, process all the ingredients (except the honey) until a paste forms.
Take a walnut-sized piece of the paste and roll it out very thin.
Using a metal cut-out typically found in Morocco, a small shaped cookie cutter, a pie crust/ravioli wheel, or a knife, cut out cookies and let them rise for 15 minutes.
If you don't have a cookie cutter, simply cut strips and twist them into a spiral or figure 8 shape. Ensure they are secure by slightly pinching them in 2-3 places.
In a skillet or fryer, deep-fry the cookies in batches over low heat until they turn brown.
Soak the cookies in honey for 15 minutes.
Remove the cookies from the honey and sprinkle them with toasted sesame seeds.
Allow the cookies to sit until the honey sets a bit.
Store the cookies in a plastic bag or container.

Variations

Add a pinch of saffron for a more aromatic flavor.
Substitute the sesame seeds with chopped nuts for a different texture.
Drizzle the cookies with melted chocolate for a decadent twist.

Notes

One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5 g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.

Cooking Tips & Tricks

Make sure to roll out the dough very thin to achieve the perfect texture for the cookies.

- Deep-fry the cookies in batches over low heat to ensure they cook evenly and don't burn.

- Soak the cookies in honey for the perfect amount of sweetness and flavor.

- Sprinkle the cookies with toasted sesame seeds for an extra crunch and nutty flavor.

Serving Suggestions

Halwa Shebakia is best enjoyed with a cup of Moroccan mint tea or coffee.

Cooking Techniques

Deep-frying

- Rolling out dough

- Soaking in honey

Ingredient Substitutions

Use margarine instead of butter for a dairy-free option.

- Substitute the honey with maple syrup for a vegan alternative.

Make Ahead Tips

Halwa Shebakia can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Arrange the cookies on a decorative platter and sprinkle with extra sesame seeds for a beautiful presentation.

Pairing Recommendations

Serve Halwa Shebakia with a side of fresh fruit or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Halwa Shebakia in a cool, dry place in an airtight container. To reheat, place the cookies in a preheated oven at 350°F for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Halwa Shebakia contains approximately 250 calories.

Carbohydrates

Each serving of Halwa Shebakia contains approximately 30 grams of carbohydrates.

Fats

Each serving of Halwa Shebakia contains approximately 15 grams of fats.

Proteins

Each serving of Halwa Shebakia contains approximately 3 grams of proteins.

Vitamins and minerals

Halwa Shebakia is not a significant source of vitamins and minerals.

Alergens

Halwa Shebakia contains gluten from the flour and may contain traces of nuts from the sesame seeds.

Summary

Halwa Shebakia is a sweet and indulgent treat that is high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Halwa Shebakia is a delightful Moroccan pastry that is perfect for special occasions and celebrations. With its sweet and crunchy texture, these cookies are sure to be a hit with your family and friends. Enjoy the flavors of Morocco with this delicious recipe!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Halwa Shebakia. It was handed down to me by my dear friend Fatima, who learned it from her grandmother who was a master in the art of Moroccan cuisine. The intricate steps and unique combination of flavors intrigued me, and I knew I had to learn how to make it myself.

Fatima invited me over to her home one sunny afternoon to teach me the secrets of making Halwa Shebakia. As soon as I walked into her kitchen, I was greeted by the warm aroma of spices and the sound of sizzling oil. Fatima had all the ingredients laid out on the counter, ready for us to begin.

She started by showing me how to make the dough, a mixture of flour, butter, yeast, and a touch of orange blossom water. She explained that the dough needed to be kneaded until it was smooth and elastic, then left to rest for a while to allow the flavors to meld together.

While the dough was resting, Fatima moved on to the next step - shaping the shebakia. She showed me how to roll out the dough into long ropes, then twist them into intricate shapes that resembled flowers. It was a delicate process, requiring precision and patience.

Once the shebakia were shaped, Fatima placed them in a pot of hot oil to fry until they were golden brown and crispy. The scent of the frying dough filled the kitchen, making my mouth water in anticipation.

While the shebakia were frying, Fatima prepared the syrup - a mixture of honey, sugar, and water infused with cinnamon and orange zest. She explained that the syrup needed to be boiled until it reached a thick, sticky consistency that would coat the shebakia and give them a sweet, fragrant glaze.

Finally, the shebakia were ready. Fatima removed them from the oil and placed them on a wire rack to drain off any excess oil. Then, she dipped each one into the syrup, making sure to coat them thoroughly.

As we sat down to enjoy our freshly made Halwa Shebakia, Fatima shared with me the story of how her grandmother used to make this special treat for her family during the holidays. She told me that the recipe had been passed down through generations, each one adding their own twist to make it their own.

I was amazed by the complexity and depth of flavor in the Halwa Shebakia. The crunchy texture of the fried dough, the sweet and sticky syrup, and the subtle hint of orange blossom water all combined to create a truly unforgettable taste.

From that day on, I knew that Halwa Shebakia would become a staple in my own kitchen. I practiced making it over and over again, perfecting the shape of the shebakia and adjusting the flavors to suit my own taste.

Now, whenever I make Halwa Shebakia, I think of Fatima and her grandmother, and the joy they brought to me by sharing this precious recipe. It has become a cherished tradition in my own family, a reminder of the power of good food to bring people together and create lasting memories.